This Juicy London Broil recipe proves that a zesty marinade and a quick sear can turn a humdrum cut of beef into a steakhouse-worthy meal!
I’m not sure why, but steak and I don’t often jive. I’ve made my fair share, and sometimes they turn out great. I think it’s because everyone in my family prefers their steak well done. It’s a challenge to grill a steak well done without overcooking it. But hey, I can’t help that my kids don’t like it any other way. Heaven forbid there’s a bit of pink! Me? I like them medium rare or medium well, depending on the cut. Maybe that’s why the juicy London Broil has become my go-to—it’s a recipe that lets me find that perfect balance between flavor and doneness preferences without too much fuss.
As a family of five, I also love that London Broil can be a relatively cheap meal. Contrary to the name, this dish actually originates from the good ol’ US of A during the 1950s. The recipe offered a simple way to dress up affordable cuts of beef. So don’t let the name fool you—this isn’t a meal served at Buckingham Palace. From flank steak to sirloin, this recipe is for us budget-minded folks who like a little luxury without the high price tag.
Since we’re dealing with cheaper cuts, the key component of this recipe isn’t the meat—it’s the marinade. Marinating the steak allows the meat to absorb all the earthy flavors of rosemary and garlic while the quick sear locks in the juices. Plus, with the gremolata topping, you get a lemony zest that complements the herbs and garlic. I’d also add that the gremolata ups the aesthetic, making this dish perfect for in-house date nights and dinner parties!
Is A London Broil Healthy?
While not specifically “healthy,” a London Broil steak is fantastic for anyone looking for a low-carb, high-protein meal. Since this recipe typically uses leaner, budget-friendly cuts like top round or flank steak, it’s lower in saturated fat than richer cuts—we’re looking at you, rib eye. Paired with veggies or a fresh salad, you have a balanced, satisfying meal without the extra carbs.
Cooking Times For A London Broil
A good London Broil requires proper timing, temperature, and technique. But don’t worry—it’s easier than you think! For starters, make sure your meat is about 1.5 to 2 inches thick. You also want to cook it at a high heat—whether by broiling or grilling.
Also, if your cut is particularly tough, consider lightly scoring the surface. You do this by making shallow cuts in a crisscross pattern. This helps the marinade penetrate more deeply, which should help tenderize the meat and infuse even more flavor.
What’s more, I’ve included the chart below as a cheat sheet of sorts. It provides approximate cooking times per side based on your preferred doneness. Your picky friends and family will appreciate it!
| Tenderness | Internal Temperature | Approximate Cooking Time (per side) |
|---|---|---|
| Rare | 125°F | 4-5 minutes |
| Medium Rare | 135°F | 5-6 minutes |
| Medium | 145°F | 6-7 minutes |
| Medium Well | 155°F | 7-8 minutes |
| Well Done | 165°F | 8-9 minutes |
How to make ahead and store
For this recipe, I’ve marinated the steak up to 8 hours in advance. Just be sure to wrap the steak tightly in plastic wrap and refrigerate. You can also wrap the steak in parchment paper and place it in an airtight container to prevent leaks. After cooking, let it cool before storing. The steak keeps well for up to 3 days in the fridge.
What To Serve With A London Broil
When I make London Broil, I turn my dining room into a steakhouse, serving sides that complement the simple flavors of the steak. Roasted Red Potatoes are a great choice, with their crisp exterior and fluffy insides, lightly seasoned and roasted to perfection. Best of all, they’re easy and sure to be a crowd-pleaser.
For a low-carb alternative, you can’t go wrong with Instant Pot Mashed Cauliflower. It’s so creamy and ready in minutes. This dish offers the familiar feel of mashed potatoes but without the carbs, making it a lighter, more filling option.
If you’re looking for something a bit more sophisticated, Oven-Roasted Balsamic Brussels Sprouts bring a balanced flavor profile. For a simpler green option, Sautéed Broccolini is a quick, three-ingredient side that’s naturally low-carb and flavorful, perfect for busy weeknights!
Ingredients
THE STEAK:
- 2 6-ounce steaks sliced
- Pinch of sea salt and fresh black pepper
- 2 garlic cloves minced
- 1 stalk rosemary chopped
- 2 tablespoons extra virgin olive oil
THE GREMOLATA:
- 1/2 cup fresh parsley chopped
- 2 cloves garlic chopped
- 2 tablespoons extra virgin olive oil
- 1 organic lemon zested
- 1 tablespoon lemon juice
- Pinch of sea salt
Instructions
- Season the steaks from both sides with salt and pepper. In a small bowl combine the olive oil, minced garlic and chopped rosemary and brush the steaks from all sides with the mixture. Let marinate for 30 minutes.
- Preheat a pan on HIGH then add the steaks. Sear the steaks from all sides until you reach your desired doneness.
- Combine all ingredients for the gremolata in a bowl and mix well. Season with sea salt and set aside.
- Slice the steak and top with the gremolata. Enjoy!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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